Learn How To Cook A Delicious Beef Wellington In Just 30 Minutes!

Indulge in the exquisite flavors of Beef Wellington, a culinary masterpiece that combines succulent beef tenderloin, savory mushrooms, and flaky pastry. Traditionally served as a large centerpiece, this iconic dish can be recreated as individual servings, allowing you to share the delight with your loved ones or impress your guests.

Ingredients:

For the Beef:

• 1 pound beef tenderloin, trimmed and cut into 4 equal medallions
• Salt and black pepper, to taste
• 1 tablespoon olive oil

For the Duxelles (Mushroom Filling):

• 8 ounces cremini mushrooms, finely chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup dry white wine (optional)
• 1 tablespoon chopped fresh parsley

For the Pastry:

• 1 pound puff pastry, thawed
• 1 egg, beaten

Instructions:

Step 1: Prepare the Beef

• Season the beef medallions with salt and pepper.
• Heat the olive oil in a skillet over medium-high heat.
• Sear the beef for 2-3 minutes per side, or until browned.
• Remove the beef from the skillet and set aside to cool.

Step 2: Make the Duxelles

• Melt the butter in a skillet over medium heat.
• Add the onion and garlic and cook until softened.
• Add the mushrooms and cook until browned and softened.
• If desired, deglaze the skillet with white wine and allow it to reduce.
• Stir in the parsley and season with salt and pepper to taste.

Step 3: Assemble the Beef Wellingtons

• Roll out the puff pastry into a thin sheet.
• Place a beef medallion in the center of each pastry sheet.
• Spread a layer of duxelles over the beef.
• Fold the pastry over the beef, sealing the edges with the beaten egg.
• Trim any excess pastry.

Step 4: Bake the Beef Wellingtons

• Preheat the oven to 400°F (200°C).
• Place the Beef Wellingtons on a baking sheet lined with parchment paper.
• Brush the pastry with the beaten egg.
• Bake for 20-25 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.

Variations:

1. Mushroom Duxelles with Truffles:

• Add 1/4 cup of finely chopped black truffles to the duxelles for an extra layer of flavor.

2. Goat Cheese Duxelles:

• Stir in 1/2 cup of crumbled goat cheese to the duxelles for a creamy and tangy twist.

3. Prosciutto-Wrapped Beef:

• Wrap each beef medallion with a slice of prosciutto before assembling the Beef Wellingtons.

Presentation:

• Serve the individual Beef Wellingtons on plates with a drizzle of reduced red wine sauce or a mushroom cream sauce.
• Garnish with fresh herbs or roasted vegetables for a touch of elegance.

Tips:

• For a more intense flavor, marinate the beef in red wine or your favorite marinade overnight.
• To ensure even cooking, use a meat thermometer to check the internal temperature of the beef.
• If you don’t have puff pastry, you can use filo dough or a combination of puff pastry and filo dough.

Final Touches:

• For a more rustic presentation, brush the pastry with melted butter and sprinkle with sea salt before baking.
• Consider serving the individual Beef Wellingtons with a side of asparagus or roasted potatoes for a complete meal.

FAQ:

1. How do I know when the beef is cooked to medium-rare?

• Use a meat thermometer to check the internal temperature. The target temperature for medium-rare is 135°F (57°C).

2. Can I make the Beef Wellingtons ahead of time?

• Yes, you can assemble the Beef Wellingtons up to 24 hours in advance. Keep them refrigerated until ready to bake.

3. What is the best way to reheat Beef Wellingtons?

• Preheat the oven to 350°F (175°C) and reheat the Beef Wellingtons for 10-15 minutes, or until warmed through.